Lemonade berries have a sour, tangy coating on the fruit’s surface utilized in fresh and cooked preparations. The berries are not typically consumed in their entirety as the small hairs on the fruit’s surface may irritate the stomach, leading to indigestion.

Instead, lemonade berries are sometimes soaked in water for a few hours or overnight to dissolve the sticky coating into the water. Once the berries have been immersed in water for several hours, the mixture can be strained through fine mesh sieves or cheesecloth to remove any lingering debris.

Once infused in water, the juice can be kept for three days in the fridge or frozen for several months. Whole, unwashed berries can be stored in the refrigerator overnight. Dried Lemonade berries can be placed in an airtight container for up to six months. The coating infuses an astringent, potent sour taste similar to the taste of lemons, creating a bright and refreshing beverage.

Tea made from the stems can be used to treat coughs. Tea made from the bark, berries, or leaves steeped in cold water can be gargled for sore throats and cold sores, or may be drunk to alleviate diarrhea or urinary problems (best to use leaves for the latter).

Lemonade berry juice can be mixed with sugar as a beverage or incorporated into jams, jellies, syrups, and gelatin-based candies. The juice complements ingredients such as strawberries, blueberries, blackberries, mint, and basil.

The berries can also be dried and ground into a powder as a thickener for soups, dried and incorporated in salads, dips, or yogurt, or ground into a spice and rubbed on roasted meats.